Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 2 cups sorrel leaves, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, melted
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together the sliced potatoes, chopped sorrel, chopped onion, minced garlic, heavy cream, grated Parmesan cheese, salt, and black pepper.
3. Grease a 9x13 inch baking dish with melted butter.
4. Layer the potato mixture in the baking dish, making sure to press down firmly to remove any air pockets.
5. Cover the baking dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 29g
- Protein: 11g
Substitutions for ingredients:
- Instead of sorrel, you can use spinach or Swiss chard.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Gruyere or cheddar cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced mushrooms for a more earthy flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are evenly sliced.
- Press down firmly on the layers of potato mixture to remove any air pockets and ensure even cooking.
- Let the gratin cool for 10 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with aluminum foil to prevent burning.
Food safety advice:
- Make sure to thoroughly wash the sorrel leaves before using them in the recipe.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
- The sorrel adds a tangy, lemony flavor to the dish, which pairs well with the creamy potatoes and Parmesan cheese.
Serving suggestions:
- Serve the gratin as a side dish with roasted chicken or beef.
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Taste: Creamy, Savory, Herbaceous, Rich, Tangy